Writer Elizabeth Gunnison Dunn of Esquire - Biography

New York, NY

September 2014

Elizabeth Gunnison Dunn is a James Beard Award-nominated food writer. She covers food and drink in print for The Wall Street Journal and online for Esquire, among other publications. Her first cookbook, Glazed, Filled, Sugared, and Dipped: Easy Doughnuts at Home, was published by Clarkson Potter in August 2013. Gunnison’s second cookbook, about Japanese desserts, is due out from Running Press in 2015. Until 2011, Elizabeth was the assistant to Tom Colicchio, a role that encompassed everything from ghost writing to business development to recipe testing. She loved (almost) every minute of it. Elizabeth holds a degree in the history of art from Yale University, where she served as a writer and then an editor at the Yale Daily News. Having done stints as a kitchen stagiaire at Craft and Colicchio & Sons in New York City, Elizabeth is happy to now call herself merely an enthusiastic home cook.